Asian Cucumber Salad
Published Jul 21, 2026
Simple Asian cucumber salad tossed in a soy, rice vinegar, and sesame dressing. This crunchy, tangy side is ready in about 5 minutes.
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I almost didn’t write this recipe up on its own because it started as the thing I throw on top of my salmon bowls, but this Asian cucumber salad kept showing up next to so many dinners that it earned its own recipe post. It’s a little tart and crunchy, and as weird as this sounds, it wakes up a plate! It only takes about five minutes to make this Asian cucumber salad. The dressing is really easy, with just soy sauce, rice vinegar, ginger, sriracha, and sesame.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Asian cucumber salad recipe.
The cucumbers were the whole thing I had to get right. I tried it with “regular” salad cucumbers, and they let out so much water that the dressing turned thin and watery within a few minutes. Switching to Persian cucumbers fixed it, since they’re firmer and less seedy, and I didn’t have to peel or seed them at all.
Slicing them thin made more of a difference than I expected, too. When I cut them thick, the dressing just sat on the outside, and the inside stayed plain. Thinly slicing on a mandoline gave every piece enough surface to actually pick up the flavor.
The one thing I’d flag is timing. It’s best to eat this Asian cucumber salad pretty soon after you toss it, because even the Persian cucumbers eventually release water and the dressing loosens up the longer it sits. The batch I ate within the first hour had the best crunch, and the dressing still clung right to it. Seriously, soo good!
Happy Cooking!
– Yumna
Asian Cucumber Salad Ingredients
- Cucumbers: Persian cucumbers are my first choice because they’re crisp, have thin skins, and very few seeds, so there’s no need to peel them. Slice them as evenly as you can. I like to use a mandoline for this.
- For the Asian salad cucumber dressing: Soy sauce, rice vinegar, grated ginger, sriracha, toasted sesame oil, and toasted sesame seeds make the dressing. Reduced-sodium soy sauce works well if you want a little more control over the salt. If you don’t have fresh ginger, substitute 1 teaspoon ground ginger for the 1 tablespoon fresh grated ginger.
How to Make Asian Cucumber Salad
These step-by-step photos show how I make Asian cucumber salad. For the complete ingredient list and full instructions, scroll down to the recipe card below, or jump straight to the → Asian Cucumber Salad Recipe
1. Make the Asian-style dressing
Combine the soy sauce, rice vinegar, sesame oil, grated ginger, sriracha, and sesame seeds in a large bowl. Whisk until everything is well combined.
2. Toss the Asian cucumber salad
Add the sliced cucumbers directly to the bowl and toss until every slice is evenly coated with the dressing. Serve right away or chill for a little while before serving if you prefer it extra cold.
Full Asian Cucumber Salad Recipe
Asian Cucumber Salad Recipe
Ingredients
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 2 teaspoons sriracha
- 2 teaspoons toasted sesame seeds
- 1 teaspoon toasted sesame oil
- 8 Persian cucumbers thinly sliced
Instructions
- Whisk together the soy sauce, rice vinegar, sesame oil, and sesame seeds in a bowl.
- Add the sliced cucumbers to the dressing and toss to coat.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add avocado: Fold in 1 diced avocado just before serving.
- Make it more filling: Add 1 cup shelled edamame for extra protein.
- Finish with a crunch: Top with ¼ cup chopped roasted peanuts or cashews just before serving.
Recipe Tips
- Let it sit before serving. Even 10–15 minutes in the fridge gives the cucumbers time to soak up more of the dressing!
- Toss again before serving. Some of the dressing settles to the bottom of the bowl, so give everything another quick toss right before serving.
Serving Ideas
- Serve with grilled chicken: I like pairing this Asian cucumber salad with simple grilled proteins because the cool, crisp cucumbers balance them out nicely. Try it with Grilled Lemon Chicken, Shish Tawook, or Grilled Chicken Sandwiches.
- Pair it with salmon: This salad works really well with salmon, especially when I want something light but filling. Serve it with Air Fryer Salmon, Lemon Pepper Salmon, or Salmon Kabobs.
- Add it to a rice bowl: I often use this as the fresh, crunchy component in a grain bowl. It goes well with Chicken Teriyaki Bowls, Coconut Curry Chicken Bowls, or Farro Grain Bowls.
Troubleshooting
Cucumbers naturally release water as they sit, which dilutes the dressing over time. For the best texture, serve the salad within a few hours of making it, or drain off any excess liquid and toss again before serving.
If you didn’t dry the cucumbers enough after washing, extra water can prevent the dressing from clinging to them. Pat them dry very well before slicing and tossing with the dressing.
